Freekeh, chicken and pomegranate salad
The beauty of this hearty chicken salad is that all you have to cook is the freekeh – a nutty grain with a pleasingly chewy texture.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Kitchen scale
- Grater
- Colander
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Serving bowl
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 200g freekeh
- Bunch spring onions, finely chopped
- ½ cucumber, cut into 1.5cm cubes
- Bunch flatleaf parsley, roughly chopped
- Bunch mint, roughly chopped
- 50g toasted flaked almonds
- 100g pomegranate seeds
- 250g cooked chicken, shredded
- 150g feta, crumbled into small pieces
- Grated zest and juice 1 lemon
- 100g natural yogurt
- 2 tbsp tahini
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